Japanese Comfort Food: Katsu Curry
Everything starts from scratch for this icon of Japanese home cooking.
- Homemade panko.
- Japanese curry powder and freezer curry blocks.
- Kare raisu: Japanese curry served with rice.
- Katsu: deep-fried panko cutlets of pork (or chicken).
- Fukujinzuke (“lucky gods” pickle) with daikon, eggplant, lotus root, and cucumber.
Details
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses eggs, wheat, soybeans, and sesame.
- Do not bring water bottles. Water will be provided.
Materials
Class Policies
- You must wear closed-toe shoes and tie back long hair.
- Ages 14 and up are welcome.
Instructor
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Nikkei in Hawaii. She regularly teaches Washoku cooking classes on Bainbridge Island and in Seattle at The Pantry. She is a recipe developer for Providence Heart Institute, and became interested in teaching when she ran a test kitchen that prepared international chefs for online cooking classes with American home cooks. She is a graduate of the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
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